Endive Boats with Marinated Vegetables


1 small fresh beet (about 3 ounces)

1  teaspoons salt

      pack Supreme Cuts carrot  

      (about 8 ounces) bulb fennel, trimmed

     1 tablespoon white-wine vinegar

     2 teaspoons olive oil

     1/8 teaspoon freshly ground black pepper

     5 large heads Supreme Cuts Belgian Endives

     2 tablespoons salmon roe (optional)

     2 teaspoons chopped chervil leaves


Place beet and 1 teaspoons salt in a saucepan of water, bring to a boil. Reduce heat to medium, boil until beet is tender, about 30 minutes. Drain and peel beet, grate on large holes on a box grater, and place in a bowl. Grate carrot and add to beets. Cut fennel into very thin -inch-long slivers, add to beets and carrots. Whisk together vinegar, olive oil, pepper, and remaining teaspoon salt. Toss with vegetables. Refrigerate for 1 hour. Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using, garnish with chervil. Serves 36.

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